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Sweet Breakfast Bread

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Orla Walsh, RD
Orla Walsh is a Registered Dietitian and Physiologist. Orla is the founder of Orla Walsh Nutrition, she is the former performance nutritionist to the Irish Olympic team and is regular contributor for the Irish Independent newspaper, RTE and Newstalk FM.

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I love this recipe for its simplicity. I chose to include oat bran for some extra soluble fibre (cholesterol lowering, stool softening, blood glucose stabilising) while the ground almond helps keep in moisture (cholesterol lowering too!). The bananas make it lovely and sweet so that sugar isn’t required in the recipe and honey/ jam isn’t needed when being eaten, which helps reduce ‘free sugars’ nicely. Perfect at breakfast time or on the go. For some more protein (aiming for 20 grams per meal) why not layer with some quark/ skyr/ Greek yoghurt & fruit e.g. berries and/ or enjoy a glass of milk or a large latte on the side.


  • 150g wholemeal flour,
  • 50g white flour,
  • 1 tsp baking powder,
  • 1 tsp baking soda,
  • 50g oat bran,
  • 50g ground almond,
  • 200g Greek yoghurt,
  • 3 eggs,
  • 3 bananas,
  • 1 tsp vanilla extract. 

How to make it

  • Combine the dry ingredients in a bowl.
  • Blend the wet ingredients.
  • Mix the two together.
  • Pour into a greased bread tin.
  • Cook in a preheated oven at 160 degrees celcius for 60 minutes (ovens may differ).
  • Cool on a wire rack before eating.

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